Happy Things

I’m in an incredibly good mood today. Why?

The sun is shining.

It’s turning out to be a pretty nice day.

Coffee.

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In my ceramic travel mug. Love.

I finished last night’s run before it was completely dark out. That hasn’t happened in a long time. Spring is coming!

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Okay… it looks pitch black here, but it really wasn’t!

Spinach Soup for lunch. This stuff is so good and so good for you! I used Joy the Baker’s recipe, with a few tweaks (white potatoes, veggie stock and chili powder to start).

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Green Monster soup.

The hubby is at home,  on his day off, cooking and baking bread. I cannot wait to go home and try everything!

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Basil Bread (L) and Whole Wheat Mini Boules with Brown Butter, Sage and Flax… all in a day’s work. I know…I’m spoiled!

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Meyer Lemon Chicken Stock

Rutabaga Fries

Rutabaga Fries

We’ve decided to do a dairy CSA Share. Hello fresh milk in glass bottles! Homemade butter and cheese are going to happen!!! I’m super excited. I’ll give you details in a separate post.

I signed up for a couple more (free!) online classes, it’s definitely going to be year of learning! If you haven’t checked Coursera out, do it now!

I got an awesome pair of compression socks (the kind that go up to your knees!) as a gift last night…. perfect timing. I was pumped.

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Compression socks are sexy.

I also got these beauties.

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Love the color!

Both are made in the USA and made with sustainable products. Love this. Here is the website for more info.

I also got an awesome print of a photograph taken by my super talented aunt…which I didn’t take a picture of. Can’t wait to hang it up!

Anyway, like I said. I’m feeling pretty blessed today. Life is good and I am happy for so many reasons.

What brings a smile to your face? Tell me about it! 


Ricotta My Mind!

I made ricotta cheese. Yeah, put that in your spoon and eat it…. seriously, this stuff is delicious! I’m pleading with you to make this ASAP.

I used the Smitten Kitchen Ricotta Recipe. I love Deb because she makes you feel like you can conquer the world with whatever you’re making…granted this was a whole heck of a lot easier than I thought it was going to be, but her advice always helps. Plus, she reads every comment and is quick to answer reader questions and concerns. Super woman? I think so.

I didn’t have a thermometer so I ended up picking one up at the hardware store for about $8.00. It’s a meat thermometer but it works (side note: if you don’t have a thermometer, scroll down and read the comments section on the SK post, Deb gives a good description of what the milk should look like when at temperature).

I went with the 3 cups of whole milk, 1 cup of heavy cream combination and it did not disappoint. For the lemon juice, I just squeezed the juice from one lemon, so I may have had a little more, but it gave the cheese an awesome hint of zest. Heavenly. And none of those weird gums or stabilizers that they add to the store brand!

"The waiting is the hardest part"

This recipe yielded a little over a cup. We are using it for lasagna, but I seriously had to talk myself out of just eating it by itself. It would also be scrumptious with a  nice crusty bread.

The Finished Product

So basically… I will never buy ricotta again. Life changed.